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Before there was King's Bierhaus there was a car wash, which Philipp Sitter and his father, Hans, immigrants from Austria when Philipp was 6, opened outside of Houston. Soon they found it took too long to hand-detail the F250 pickup trucks that so many customers drove, so people would wait a bit but then drive away angry about the lines.

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Dr. Stephen Gubernick operates a busy location of The Joint in Scottsdale, Arizona, but found himself referring his chiropractic patients elsewhere for acupuncture, something his franchise doesn't offer. He even had a clever name for the new acupuncture clinic he wanted to open: It would be called The Point, referring to the ancient Chinese practice of pricking patients' skin with 4-inch needles to gain health benefits, so The Joint and The Point would be side by side.

Here's a daunting job description: Become the first CEO other than the legendary founder for a 19-year-old franchise involving fresh-cut fruit arrangements with more than 1,200 units. Reverse declining same-store sales and promote a new brand, launch a new prototype store and enter into an entirely new category of offerings.

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Cheeseburgers are what Bobby Flay said he craves after a long night in the kitchen and that's exactly what his newly franchised Bobby's Burger Palace should stick to: all-beef burgers with American cheese. Forget the veggie burger; I wish I could.

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You could call it the perfect storm. On the one hand, casual dining franchises like Ruby Tuesday, Chili's, Olive Garden and others have become commoditized to a point where consumers can hardly tell the difference between them, says Andrew Becks, chief operating officer of marketing agency 301 Digital Media.

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Iatrophobia, or the fear of doctors, is a reasonable phobia given the pinpricks and backless gowns often faced in a doctor's office. These same neuroses are similar to what's kept so many facets of the American healthcare system controlled by the existing medical establishment, rather than opened up to the efficiencies that come from innovative smaller-scale providers.

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In the world of restaurant franchising, bigger is almost always better, as shown in our annual ranking of the 200 largest U.S. restaurant franchisees. Reasons vary, but “scale” usually tops the list.